Our People

Executive Chef

Dustin Christofolo

Culinary passion is in his roots. As Executive Chef and Co-Owner of Quiessence at The Farm, Chef Dustin Christofolo’s inspiration for specialty handcrafted pastas, house-cured meats, and unique layering of fla¬vors all begin with the exceptional ingredients that are harvested from his on-site garden, Soil & Seed Garden at The Farm.

Each season, Chef Dustin curates each row and oversees the seasonal bounty. His partnership with local farmers and purveyors compliment the Soil & Seed Garden harvests for his authentic Arizona farm-to-table menus.

Chef Dustin has also produced a world-class wine program, recognized by Wine Spectator, to compliment his refined rustic menu at Quiessence. Chef Dustin’s passion for local and seasonal food was acknowledged with an invitation to cook at The James Beard House in Spring of 2016 and The James Beard Foundation Taste America: Phoenix event in 2017. Quiessence at The Farm has been awarded a 4.5 star review from Arizona Republic Dining Critic, an excellent review by PHOENIX Magazine food critic, and has been named as one of the “Most Romantic” restaurants in the U.S. Quiessence’s most recent accolades include OpenTable Diner’s Choice Awards, TripAdvisor Certificate of Excellence, Wine Spectator Award of Excellence, and AAA Four Diamond Award.

Executive Chef Dustin Christofolo is a graduate of The Italian Culinary Academy, Manhattan, New York, and the culinary program at La Scuola Internazionale di Cucina Italiana in Parma, Italy. He is a graduate of the Wine Immersion Program at the Culinary Institute of America, Napa Valley, California.

Co-Owner

Pat Christofolo

Pat Christofolo, a long time Valley restaurant and catering entrepreneur, purchased The Farm at South Mountain after years of developing and overseeing Quiessence, Morning Glory Café, The Farm Kitchen and more additions to the property.

With several businesses encompassing her Seasonally Fresh Culinary Family, Pat was one of the first in the Arizona catering industry to base her catering company, Artisan by Santa Barbara Catering, on sustainability and local ingredients.

With her new ownership of The Farm at South Mountain, her focus will be to refine the farm-to-table ethos and sustainability opportunities throughout the property.

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